Icelandic Buckwheat Pancakes

icelandic pancakes goldenrod pastries.jpg
When I started working on this recipe, there was still a strong chill in the air – and here we are, the first day of spring. It takes a while to get these recipes committed to the blog (months is too long though) when you’re working full time, building a bakery, and filling orders! It seems like everything – spring, especially – has really crept up on me. I crave winter, loathe being hot. We got married in February, which meant, no humidity to crush my voluminous hair, no sweating off make-up, and my dress did not suffocate me. It was great! I’m sure spring and summer will come without problem, but it’s always hard for me to get used to all of this sunshine and warmth. I mostly just like to complain about it. Our house was built in 1912 (and the insulation has not been upgraded since then), so we really feel these seasons, man! The hot is HOT and the cold is COLD.

The first time I had the Icelandic version of crêpes, we were at a sweet shop called Tíu Dropar in Reykjaviík. The buckwheat version they had was spongey and kind of like injera. I haven’t mastered that yet, but I am happy with where these are for now. What I love about the Icelandic method (though similar to Scandinavian lefse), is that they are rolled up with granulated sugar inside. I LOVE any excuse to eat straight sugar, so this is heaven. You let them kind of sit and marinate for at least an hour, and about half of the sugar will dissolve into the pancake, and the rest of it will stay crunchy. You get this awesome sugary-syrupy mix in there that rules. These are stable at room temperature and don’t need to be served hot or cold, so they are perfect for packing up in little spring picnic lunches!


Notes: For this specific time, I mixed the sugar with cinnamon, cardamom, and sesame seeds. It was fun! I like the crunch of the sesame seeds and their nutty-toastiness is really sublime. I have made these several times with just sugar and they are great. Icelanders also like to use jam and cream in these little guys. Take your pick on how to enjoy them your way.

Never made crêpe-like pancakes before? Check out this lil’ video for tips. Pro tip: skip to 2:51 for the good stuff.

Icelandic Buckwheat Pancakes
Yields 15
Gluten-free buckwheat crêpes with sugar and spices rolled up inside.
Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
  1. 500mL milk (non-dairy, or cow's)
  2. 2 eggs
  3. 40g honey
  4. 300g buckwheat flour
  5. 1/2 tsp salt
  6. Sugar, jam, cream, or spices for filling
  7. Oil for cooking the pancakes (I use butter when I can, but vegetable oil and coconut oil work well)
  1. Combine the milk, eggs, and honey in a blender*. Process until smooth. Add in flour and salt and process again until smooth. Scrape down the sides of your blender if necessary.
  2. Warm a non-stick pan on medium heat and add enough oil to coat the bottom and sides of the pan. I use a paper towel to spread it evenly - you don't want it pooling anywhere. Ladle in about 3 ounces of the batter and move around the pan quickly. See the link to a video on this in the notes section above. Flip once the edges look crispy and brown. Cook for another 30 seconds, or until browned on the other side. Stack the finished pancakes on a plate until all are cooked - don't worry, they won't stick to each other.
  3. Fill with your desired fillings and roll up. Cover and let them sit for at least an hour at room temperature before eating so they get nice and syrupy inside. It's okay to stack them! Can be store at room temp, covered, for approximately 2 days. You can store them in the fridge, too, just heat them up before eating!
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